Can I prepare the celery salad in advance?

The salad can be prepared in advance and then kept in the fridge until 3 to 4 days. You just need to mix it up prior to serving.

Do I have to use other nuts in place in place of almonds?

Yes! Pecans or walnuts are fantastic alternatives to almonds, and add their own distinct flavor.

Does this salad contain gluten?

Yes it is true that this celery-based salad is gluten-free by nature and is a fantastic choice for anyone who has restricted diets.

Do I have to make the salad vegan?

You can, but you must leave out the Parmesan and sprinkle a bit of sea salt flaky or nutritional yeast to give it an edgy flavor, without dairy.

Irresistible Viral Celery Date Salad | Simple, Delicious, and Viral Recipe

Description

This viral celery date salad is a refreshing, crunchy, and flavorful dish, perfect for a light meal or side. With celery, sweet Medjool dates, toasted almonds, and savory Parmesan, it’s a winning combination of textures and flavors.

Ingredients

8 long celery stalks, leaves separated and reserved, tough fibers peeled off and sliced on an angle into ¼-inch thick pieces

½ cup raw almonds

4 Medjool dates, pitted and roughly chopped

3 tablespoons fresh lemon juice (from about 1 ½ lemons)

¼ teaspoon red pepper flakes

Sea salt, to taste

Freshly ground black pepper, to taste

2 ounces Parmigiano-Reggiano cheese (I used Parmesan*), shaved into shards with a vegetable peeler (to yield about ⅓ cup)

¼ cup extra-virgin olive oil

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Instructions

Place the celery in a bowl of ice water and soak for about 20 minutes to heighten the crispness. Drain the celery and pat it dry with a tea towel, then pile the celery into a medium serving bowl.

To toast the almonds, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 5 to 7 minutes. Transfer to a cutting board and chop with a chef’s knife.

To the bowl of drained celery, add the celery leaves, chopped almonds, dates, lemon juice, and red pepper flakes. Season generously with salt (I started with ¼ teaspoon) and pepper, and toss to combine. Add the cheese and olive oil and toss gently. Taste and add more salt, pepper and/or red pepper flakes until you reach an irresistible balance of salty, spicy, tart and sweet.

Serve at room temperature or chilled. This salad keeps well, covered and chilled, for about 3 days (before serving, toss again and pour off some of the excess liquid).

Notes

Recipe minimally adapted from Six Seasons by Joshua McFadden and Martha Holmberg.

*Parmesan note: Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Foods 365 and BelGioioso brands offer vegetarian Parmesans.

Change it up: I haven’t tried, but I imagine dried cherries, cranberries or chopped apricots would be nice instead of the dates. I bet walnuts would be good in place of the almonds, too.

Make it nut free: Try substituting freshly toasted sunflower seeds in place of the almonds.

Make it dairy free/vegan: The Parmesan rounds out the salad’s flavor, but it’s also nice without the cheese. You might finish the salad with some flaky sea salt (Maldon brand) instead.

Prep Time: 25 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-cook
Cuisine: American